1/10 lbs. best quality flour for dough, ½ pt water for dough, ½ tsp. salt for dough, 2 oz. oil for dough, 13 oz. oil for frying, 10 oz. semolina for stuffing, 3 pts. 10 oz. milk for stuffing, 9 oz. sugar for stuffing, 1 oz. rose water for stuffing, 8 oz. powdered sugar for sprinkling.

Sift flour and knead it with water and salt. Cut dough into round pieces each one weighing about 2 oz. Arrange these pieces in a tray greased with a little oil. Brush some of the oil over pieces of dough also. Cover and allow to rest for one hour.

Prepare stuffing by sifting the semolina then putting in a pot and adding the milk. Stir well then add sugar and boil over high heat stirring all the while. Cook for 20 minutes. Add rose water and cook for just 1 minute longer. Pour this mixture into a shallow pan so that its thickness will note be quiet ½ inch. Let it cool.

Roll out pieces of dough with a rolling pin on a marble top table greased with a little oil. Roll out very thin, about as this as a paper. Cut this thin dough into square pieces. Cut the stuffing into square pieces also, smaller than the dough, and place a piece of the stuffing on each piece of dough. Turn the corners so that each opposite corner is over the other. Heat oil in a skillet over high heat. Lift each piece of the pastry separately with the hand and drop it carefully into the hot oil. Fry until it turns a light brown. Lift from skillet with clean tongs and sprinkle it with the powdered sugar. Serve hot.